Carrot cream with chili-mustard oil and coconut milk

Ingredients:

• -5 medium carrots
• 1 can of coconut milk (400 ml)
• 1 onion
• 2 cloves of garlic
• 1 tablespoon of olive oil
• 1 teaspoon of ground ginger
• 1 teaspoon of curry powder
• 500 ml of vegetable stock
• Salt and pepper to taste
• Fresh herbs for decoration (e.g. coriander or parsley)

1. Peel the carrots and cut them into smaller pieces. Finely chop the onion and garlic.
2. Heat the olive oil in a saucepan, add the onion and garlic and sauté until golden brown. Then add the ground ginger and curry and fry briefly to release their aroma.
3. Add the chopped carrots to the pot and stir. Then add the vegetable stock and let it cook until the carrots are soft (about 20 minutes).
4. Once the carrots are soft, use a hand blender and blend everything until smooth.
5. Add the coconut milk to the blended soup, mix well and let it heat for a few more minutes.
6. Season with salt and pepper to taste.
7. Serve with fresh herbs, drizzled with chili-mustard oil.
Enjoy!